Seasonal Squash and Perfect Pumpkins – Recipes for Fall Flavors

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By Katie Hurley

pumpkin recipes
Pumpkins and squash adorn a porch. Photo courtesy Jim Kainber.

The colors of Fall… greens, oranges and golden yellows are present everywhere we turn. Porches and mantles are decorated with pumpkins, gourds and squash to welcome friends and family. The best part about squash and pumpkins is that they are just as welcoming on the table as they are on the porch. The uses are endless!

There aren’t many items in the produce department that match the pumpkin’s versatility. Pumpkin is just as good as the base for a savory, hearty soup as it is in a gooey, sweet dessert. And you can hollow out small pumpkins to use as a serving bowl for pumpkin soup or as a baking cup for pumpkin soufflé. The produce departments at locally-owned Ralph’s Thriftway and Bayview Thriftway are well stocked with a large variety of pumpkins and squash for cooking as well as decorating.

For savory pumpkin dishes, there are a variety of complementary herbs and flavors.  This hearty Pumpkin Curry Soup recipe is one of my favorites. The bold flavors of curry pair nicely with the earthy, creamy pumpkin. Sage and thyme are also great flavors with pumpkin. Roasted pumpkin or squash with fresh herbs makes a colorful, flavorful side dish for a fall meal.

Roasted Pumpkin with Sage

  • 1 small sugar pumpkin
  • 2 T. extra virgin olive oil (divided)
  • ¾ t. salt
  • ½ t. fresh ground pepper
  • 1 T. fresh sage leaves, finely chopped

Preheat oven to 400 degrees. Cut the pumpkin in half and scoop out the seeds.  Drizzle 1 T. olive oil over the cut sides of the pumpkin and sprinkle with salt and pepper. Place cut side down on a baking sheet and roast for 30 minutes, until the pumpkin is soft but not mushy. Remove from the oven and set aside until it is cool enough to handle.

Turn the oven to broil. Cut the pumpkin halves into wedges, then slice the peel off and discard. Cut the wedges into 1” cubes and toss with remaining 1 T. olive oil, sage and additional salt and pepper if desired. Spread mixture on the baking sheet and broil for 2 minutes.  Stir and return to the oven until the edges of the pumpkin cubes begin to turn brown and the sage leaves begin to crisp, about 2-3 more minutes.

Squash is almost as versatile as pumpkin, and comes in even more varieties. Smaller squash like delicata, acorn or sweet dumpling squash make a perfect cooking vessel and double as a serving bowl for stuffed squash. Hearty stuffing with ingredients like apples, sausage, pecans, cranberries and fresh herbs make stuffed squash a decorative side dish or a standalone meal. This Roasted Acorn Squash with Wild Rice Stuffing recipe is hearty and delicious. The stuffing can be prepared and the squash can be roasted ahead of time so all you have to do at dinnertime is assemble and bake. Larger butternut squash are excellent when roasted, and can easily be made into a rich, creamy puree for soup.

Of course, when you think of cooking with pumpkin, desserts come to mind first, don’t they? Pumpkin pie, pumpkin bread, pumpkin scones, pumpkin bars, pumpkin pistachio pear cake, the options are endless. But here is one pumpkin dessert recipe that stands out above all others in my mind. Pumpkin Bread Pudding with Bourbon Caramel Sauce is a knockout dessert that might just become your holiday favorite. It always gets rave review and has been known to convert even the pickiest pumpkin pessimists.

pumpkin recipes
Roasted Sugar Pie Pumpkin

Pumpkin Bread Pudding

Serves 6-8

2 c. half-and-half

1 ¾ c. pumpkin puree (how to make pumpkin puree) or 15 oz. can of pumpkin

1 c. (packed) plus 2 T. dark brown sugar

2 large eggs

1 ½ t. pumpkin pie sice

1 ½ t. ground cinnamon

1 ½ t. vanilla extract

10 c. 1/2” cubes challah or egg bread (soft French bread will also work)

½ c. golden raisins (optional)

Preheat oven to 350. Whisk half-and-half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla in a large bowl to blend. Fold in bread cubes.  Stir in raisins. Transfer mixture to 11×7 baking dish. Let stand for 15 minutes then bake until a toothpick inserted in the center comes out clean, about 40 minutes. Serve warm with Bourbon Caramel Sauce.

pumpkin recipes
Pumpkin Pistachio Pear Cake

Bourbon Caramel Sauce

1 ¼ c. (packed) dark brown sugar

½ c. unsalted butter

½ cup whipping cream

2 T. good quality Bourbon (you can substitute apple cider or leave it out completely if desired)

Whisk brown sugar and butter in a heavy saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes. Whisk in bourbon or apple cider until blended. Serve warm.

Stop by locally-owned Ralph’s Thriftway or Bayview Thriftway to see the great assortment of squash and pumpkins and all the ingredients you’ll need for some festive fall treats.

Bayview Thriftway

516 W. 4th Ave., Olympia

360-352-4897

 

Ralph’s Thriftway

1908 E. 4th Ave., Olympia

360-357-8011

 

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